Recipe: Tuscan Bean Soup (using beans, barley, lentils and split peas)

TUSCAN BEAN SOUP

1/2 cup dried cranberry beans,
1/2 cup dried small white beans
1/2 cup red lentils
1/2 cup green lentils
1/2 cup green split peas
1/2 cup pearl barley
3 tbsp extra virgin olive oil (plus additional for serving, if desired)
1 medium onion, diced
1 medium carrot, diced
1 rib celery, thinly sliced
2 cloves garlic; minced
Bouquet garni of fresh thyme bay leaves, sage leaves, and celery leaves*
3 quarts water
Salt and ground black pepper
1/4 cup minced fresh parsley

Soak cranberry beans and white beans in water to cover for about 1 hour.

In a colander, combine the beans, lentils, split peas and barley. Rinse, drain and set aside.

In a large, heavy pot. combine the oil, onion, carrot, celery, garlic and bouquet garni. Stir to coat with the oil. Cook over moderate heat until the vegetables are soft, about 5 minutes.

Add the bean mixture to coat with oil and cook for 1 minute more.

Add the 3 quarts water and stir. Cover and bring to a gentle simmer over moderate heat, and cook until beans are tender, 15 to 45 minutes depending on their freshness. Stir from time to time to make sure the beans are not sticking.

Remove the bouquet garni, add the parsley, and ladle the soup into soup bowls. Drizzle olive oil into each bowl if desired.

*To make an easy bouquet garni, place herbs on a celery stalk, bend in half and tie together.

Makes 8 servings
Source: Miami Herald, December 28, 1995